Gluten Free Tortillas

To make good on my promise of recipes - here is my first installment. When faced with the question of which food item to start with, it had to be tortillas. Once you master these you've got burritos, quesedillas, salad wraps, roll ups, little personal pizzas . . .

Admittedly these are a bit worky - but well worth the effort. To give you an idea, about an hour on your feet at the counter should yield about 15-16 decent sized tortillas. Hope you like them as much as we do!

Gluten Free Tortillas:
1 package Chebe Pizza Mix

1 package Chebe Bread Stick Mix
4 Tablespoons of Flax Meal (Bob's Red Mill, ground golden is good)
4 Tablespoons Pamela’s All Purpose GF Mix
1 Cup Milk
4 Tablespoons Olive Oil

4 eggs

Mix all dry ingredients together in a large bowl (preferably that of an electric stand mixer, but not necessary). Add oil and eggs to dry ingredients and mix until well blended. Add milk slowly to form a big dough ball. Knead until the dough is smooth.

Roll the dough out into a longish log shape. Work the dough into tortillas by taking a gallon zip lock bag and cutting it open on three sides (leave it zipped at the top) then cutting about 1" of dough off the log at a time, place the dough inside the plastic and roll out into a very thin, large circle. Peel gently off the plastic wrap and place in a UN-greased, large skillet over medium/low heat. You should be able to roll out the next tortilla, then flip the one in the pan and cook the other side of the one in the pan. Keep it up for about an hour then treat yourself with a big 'ole burrito!

These freeze very nicely. We generally keep half in the fridge and half in the freezer when the fridge stock goes low, we just pull out the freezer batch and stick those in the fridge to defrost. They heat well in the microwave but will become crunchy (cracker like) if baked. Not a bad idea for a little pizza, but not ideal for a burrito.